Tom Walton's Cured Ocean Trout & Potato Rosti with Birch & Waite Beetroot Relish & Poached Egg

Prep time:

Desiree Potato, Peeled, Grated2 medium
Brown Onion, Finely Sliced1 small
Plain Flour1/3 cup
Salt, Pepper
Olive Oil2 tbsp
Sliced Cured Ocean Trout150 g
Poached Eggs, To Serve2
Small Handful Dill, To Serve
Lemon Wedges, To Serve
Beetroot Relish1/3 cup


  1. Preheat an oven to 210°C.
  2. In a bowl combine onion, potato, flour, season well with salt and pepper and mix to combine.
  3. Place 2 x 22cm non-stick frying pan over a medium/high heat. Add 1 tbsp of oil to each and divide the mix evenly between pans, pressing flat and evenly.
  4. Cook for 3 minutes, until golden, then flip, continue to cook for 2 minutes and transfer the pans with the rosti to the oven for 5 minutes to cook all the way through and nicely golden.
  5. Cut cooked rosti into quarters, spooning Birch & Waite Beetroot Relish over each piece and topping with a little ocean trout.
  6. Garnish with dill and serve with poached eggs placed in the middle and a light seasoning on the egg and a drizzle of olive oil.

Recipe created by Tom Walton for Birch & Waite.

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